Chicken Curry

Curry chicken is a signature dish in Indian cooking, but happily it's crossed over to American cuisine. We love all the fragrant flavors in this dish like ginger, curry, cumin, coconut milk and garlic. I serve it with basmati or coconut rice. It’s a great meal and you'll always be happy to have a little leftover.

Heat a skillet over medium high heat and add the oil. When it starts to get hot, add the onion, garlic, and ginger and cook it for 4 minutes, or until the onion is golden brown. Add the tomato paste, brown sugar, cumin, curry, garam masala, red chile flakes, turmeric, and salt and cook for 2 minutes. This should smell amazing. Add the chicken cubes and stir well to coat. I like to cook this a minute or two to get a the chicken a little brown. Now, add the sour-cream (this gives it creaminess without the blander taste of cream). Also add the water and cook, stirring it until the chicken is done. This takes about 8 minutes.